Ingredients:

  • 1 pork tenderloin (about 1-1.5 lbs / 450-680g), silver skin removed
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon brown sugar (packed) (12g)
  • 1 teaspoon smoked paprika (3g)
  • 1/2 teaspoon garlic powder (1.5g)
  • 1/2 teaspoon onion powder (1.5g)
  • 1/4 teaspoon black pepper (0.5g)
  • 1/4 teaspoon salt (1.5g)
  • 8-12 slices bacon, regular cut (not thick-cut)

Instructions:

  1. Trim any excess silver skin from the pork tenderloin. Pat dry with paper towels.
  2. Combine salt, smoked paprika, garlic powder, onion powder, pepper and sugar and rub evenly all over the pork tenderloin. Refrigerate for 30 minutes for optimal flavor and tenderness. If skipping, proceed to next step.
  3. In a small bowl, combine olive oil, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture evenly over the pork tenderloin.
  4. Wrap the pork tenderloin with bacon slices, overlapping slightly. Secure with toothpicks if needed (though this is often not necessary if the bacon is wrapped tightly).
  5. Preheat air fryer to 400°F (200°C). Place the bacon-wrapped pork tenderloin in the air fryer basket, making sure not to overcrowd (you might need to cook in batches).
  6. Air fry for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part of the pork tenderloin. Check the internal temperature with a meat thermometer halfway through.
  7. Remove the pork tenderloin from the air fryer and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavourful piece of meat.